Sole Rolls

Fillet the sole, season with salt, sprinkle with the juice of one lemon and carefully pin two sole rolls per person with a wooden stick (remove later).

Put half of the butter in an ovenproof dish, spread the bones evenly on it, put the sole rolls on it, pour the wine over it and bake it in the oven at 180 degrees for about 10-12 minutes.

Take out the rolls and arrange on plates. Add créme fraÂche to the sauce and cook for another 10 minutes. Pass through a sieve, stir in remaining cold butter in pieces and beat. Season to taste. Sauce over the sole rolls form.

Decorate the rolls with a salmon rosette, tarragon sprigs and lettuce leaves marinated in vinegar and oil and serve as a cold entrée.

Khb 1297

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